Today I propose a light and nutritious recipe that we can make at home in a few minutes, a first course for diabetics who must control the glycemic load of meals but also for those who tend to eat too many carbohydrates, and in particular too many sugars, during the day. It is a low glycemic load soup that is prepared quickly and is perfect in the cold season thanks to the combination of spices that stimulate the metabolism.

At the end of the article you will find other easy recipes for diabetics.

EASY LEGUMES SOUP: A FIRST COURSE FOR DIABETICS

The doses of the soup are for one person, so multiply them according to the number of portions you want to get.

• Ingredients
  80 grams of boiled chickpeas, drained
  the same weight as borlotti beans, drained
  40 grams of finely chopped carrot
  a quarter of finely chopped white or copper onion
  1 pinch of turmeric
  100 ml of tomato sauce or 150 grams of chopped tomato sauce
  a pinch of chilli powder
  1 pinch of powdered ginger or curry
  a level teaspoon of oil
  half a glass of water
  parsley to garnish at the end of cooking
  salt to taste

Stew chopped carrot and onion in a non-stick pan or saucepan with half a glass of water and spices, over low heat and stirring often, for about 8 minutes. Add the boiled legumes and tomato sauce and cook over low heat for about 10 minutes, covering the soup with a lid. If you want it more soupy, add a third of a glass of water. When cooked, add salt to the soup, and add a teaspoon of raw oil, garnishing your soup with parsley.

Finish the meal with 5-6 almonds or a kiwi and a fennel seed tea sweetened with stevia or drunk plain.
Kcal per serving: 270 for the soup, 320 including almonds or fruit and herbal tea.

OTHER RECIPES FOR DIABETICS ON DCOMEDIETA

• Strawberry or red fruit cake for breakfast.
• 3 light and quick fish recipes to cook in a pan.